Coconut Truffle Lava Cake

Coconut Truffle Lava Cake

Lindt (Lindor chocolate company) just came out with a new coconut truffle!  The outer shell is delicious dark chocolate and the inside is a creamy coconut white chocolate (see pictures below).  This unique truffle makes the perfect center for my newest lava cake recipe - and the lava is snowy white!

Printable Recipe

3 eggs
4 coconut Lindt Truffles (wrapping removed)

1/4 cup milk

1/4 cup butter
1 tablespoon coconut oil

1/2 cup cocoa powder (unsweetened)

1/4 cup flour
2 tablespoons coconut flour

1/2 cup plus 2 tablespoons sugar
1/4 cup shredded coconut flakes

(4 ramekins - sprayed or buttered & dusted with flour)

Begin by melting the butter and coconut oil and then once melted, remove from heat - set aside to cool to lukewarm.  In a large bowl - mix together the milk, eggs & sugar (you may use a whisk but do NOT whip until frothy).  Now the butter mixture should be cooled - add that into the egg/sugar mixture & stir until combined.  Now, add in the flour, coconut flour & cocoa powder and stir with a wooden spoon until fully blended.  Spread the shredded coconut in the bottom of each ramekin (divide the 1/4 cup by sight into 4 equal parts).  Pour the batter on top of the shredded coconut (equal amounts of the dough) into the Ramekins (which should already have been sprayed).  (see pictures below) 

Now place 1 truffle in the middle of each batter filled ramekin.  Press the truffle down until the batter covers the top of the truffle (see pictures below).
(IMPORTANT NOTE:  The success of this dessert depends on the size of the ramekin - if you are using a wider more shallow ramekin then the truffle will not be covered with cake batter & therefore will not work) 



Bake in a preheated 450 degree oven for 9 to 14 minutes (NOTE:  Every oven is different - if you are making this for the first time I would bake 1 Ramekin first & then test to make sure the "lava" is flowing inside.  The perfect time for my oven is 10.5 minutes).  Remove the Ramekins from the oven & place on a cooling rack for 10 to 15 minutes.  While they are cooling - take a knife and gently run around the edges.

After about 10 to 15 minutes - invert each Lava Cake on a plate. 

Serve immediately & Enjoy A DIVINE DESSERT!
(NOTE - If you allow the cake to cool completely - it will still be delicious but the inner part will harden back to the creamy truffle middle instead of the flowing lava decadence)



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